This recipe was for Sweet Potato Enchiladas, but I have adapted it as a casserole to make it a little faster. It is my “go to” vegetarian recipe for a large group or potluck as it is so loved by all.
Prep Time | 25 minutes |
Cook Time | 45-50 minutes |
Servings |
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Ingredients
- 2 29-oz. can cut sweet potatoes (You may use 4 medium boiled sweet potatoes)
- 3/4 c. pecans chopped
- 1 tsp. cinnamon
- 18 corn tortillas
- 1/3 c. canola oil
- 1 28-oz. can green enchilada sauce
- 4 c. cheddar or Monterey Jack cheese shredded
- 1 c. sour cream
Ingredients
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Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.
- Heat oil in a frying pan and lightly fry corn tortillas one at a time for about 10-15 seconds on each side just to soften. Drain tortillas on paper towels.
- Drain and mash sweet potatoes. Add pecans and cinnamon and mix well.
- Spread 1/3 of enchilada sauce on bottom of baking dish. Layer six corn tortillas on top of sauce. Spread 1/3 portion of sweet potato mixture over tortillas. Sprinkle 1/3 portion of cheese on top. Repeat the layering process two more times, ending with cheese.
- Bake about 45 minutes until cheese bubbles. Take out of oven and let set for five minutes before cutting and serving. Each serving may be topped with a dollup of sour cream.
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